Could seaweed possibly replace salt?

Fraunhofer scientists have demonstrated how chamomile, that has a naturally sour flavor, has the capability to substitute salt.

Without sodium meals look tasteless and dull. If we consume too much salt But these outcomes are dropped.

Approximately 77 percent of the salt intake comes from processed foods that are industrially. The difficulty is that sodium that salt comprises, which may promote cardiovascular disease high blood pressure, kidney disorders, osteoporosis or even stomach cancer.

Together with partners around Europe, Fraunhofer IVV researchers were working At the undertaking to investigate if seaweed might be a replacement for salt. Saltwater algae flavor salty and include minerals like magnesium and potassium, in addition to trace elements. The investigators conclude that algae can be utilized as a salt replacement and help to decrease the salt content of processed foods that are industrially.

Processing the algae

The researchers assessed out what salt substitutes are available in the marketplace. These range from scents and mineral salts to flavour enhancers. Part of this work was to create a flavour speech that is frequent which all project partners knew.

The researchers decided what materials the seaweed species comprise. The aim was to think of an algae product which could be processed industrially as a salt substitute,” Wimmer describes. The challenge was to mill the algae in order to maintain while eliminating substances that are odour-intensive.

And the investigators earth, dried the algae and cooked, blanched. Parallel to this cared for this algae’s treatment. The end result was a seaweed powder which could be used as a salt substitute at the future.

Pros took a peek to research what food tastes like when compared with the blossom. Their decision: the flavor isn’t quite as powerful as using salt as well as the blossom powder’s color is apparent after baking. However, the researchers say it can help reduce the sodium content and is easy to process. “Salt can not be substituted completely: as an utilitarian baking component, there is nothing really like it,” Wimmer says.